Data for research article: "Expectations about satiety and thirst are modified by acute motivational state."
Martin Yeomans
Lucy Chambers
Keri McCrickerd
10.25377/sussex.7334480.v1
https://sussex.figshare.com/articles/dataset/Data_for_research_article_Expectations_about_satiety_and_thirst_are_modified_by_acute_motivational_state_/7334480
<div><b>Data for paper appearing in ‘Frontiers in Psychology’ December 2018</b></div><div><br></div><div>These data are ratings of the characteristics of 4 test products, consisting of two drinks and two soups, with one example of a thinner and a thicker version of each product type. These ratings were made by people who had minimal breakfast (hungry condition), a filling ad libitum breakfast (sated condition) or a breakfast with minimal fluids (thirsty condition). The effects of these manipulations were assessed from ratings of how hungry and thirsty participants were at the start of testing. The evaluations made for each product fell into two groups: hedonic and sensory ratings (pleasant, sweet, salty, thick, creamy, familiar) and expectations about the effects of ingestion (expected satiation, expected satiety, expected thirst reduction and expected thirst suppression). In addition, participants gave an amount (in UK pence) for what they would be willing to pay for each product. All ratings data are based on 100pt visual analogue scales, ranging from lowest (0) to highest (100).</div><div><br></div><div><b><br></b></div><div><b>Paper abstract</b><br></div><div><p>Prior research has shown that
consumers have clear and measurable expectations about the likely effects of
food and drink items on their appetite and thirst, which are acquired with
experience and influenced by a product’s taste and texture. What is unclear is whether expression of
these expectations also varies with current appetitive state. It is possible that current appetite could
increase or decrease the relevance of these expectations for future food choice
and magnify a product’s expected impact on appetite. To test this, we contrasted expectations
about satiety and thirst for four products consumed two hours after an appetite
manipulation at breakfast, achieved through ad libitum access to low-energy
drinks only (hunger condition), cereal only but no drinks (thirst condition) or
both foods and drinks (sated condition).
The test products were two soups and two drinks, with a thicker and
thinner version of each product type to act as positive control to ensure
sensitivity in detecting differences in expectations. For satiety, the predicted differences
between products were seen: soups and thicker products were expected to be more
filling and to suppress subsequent hunger more than drinks and thinner
products, but these differences were more pronounced in the hunger than thirsty
or sated conditions. Being thirsty also
enhanced expectations of how much drinks would appease immediate thirst. Overall the data show that expectations were
adjusted subtly by a person’s current appetitive state, suggesting that we have
mechanisms that highlight the most important features of a product at the time
when it may be most beneficial to the consumer.</p>
</div>
2018-12-12 15:34:10
appetite
satiety
expectations
sensory
Biological Psychology (Neuropsychology, Psychopharmacology, Physiological Psychology)
Nutritional Physiology
Nutrition and Dietetics not elsewhere classified
Psychopharmacology
Psychophysiology
Nutritional science
Nutrition and dietetics not elsewhere classified